Soft-Boiled Marinated Eggs For Ramen or Over Rice

• 1 i used 4 this time Eggs (room temperature)
• 75 ml Soy sauce
• 75 ml Mirin
• 100 ml Sake
• 1 tbsp Sugar
• 1 tsp Dashi stock granules
• 1 tsp Garlic (minced)
• 1 Green onions (sliced thinly)

1. Put in all the ingredients except the green onions in a small pan and bring to a boil.
2. Let it boil for 3 to 4 minutes, then turn off the heat and put in the green onions.
3. Leave to cool.
4. Make the soft boiled eggs.
5. Put about 80 ml of water (about 1cm worth) in a small pan or frying pan with the eggs.
6. Cover with a tight fitting lid, and cook over medium heat for 6 minutes.
7. Turn off the heat, put the eggs in cold water and peel.
8. They will be very soft, so do it carefully!
9. Put the sauce from step 1 and the eggs into a plastic bag, eliminate the air in the bag and close securely.
10. Refrigerate.
11. The eggs will be ready in 1-2 days.
12. (marinate the eggs as long as you desire.)
13. The eggs after 1 day of marinating.
14. The yolk is very thick and looks delicious.
15. The eggs after 2 days of marinating.
16. The yolks have become paste-like, and the flavors have really penetrated the egg.
17. I'm definitely a 2-day marinade fan.
18. Note: I used large eggs.
19. If you use smaller eggs, you can marinate 6 to 7 of them at a time.
20. I covered the marinated eggs with mentaiko mayonnaise and toasted them lightly.
21. This is soo good too!

time, soy sauce, mirin, sake, sugar, granules, garlic, green onions

Taken from cookpad.com/us/recipes/168642-soft-boiled-marinated-eggs-for-ramen-or-over-rice (may not work)